Nutter Butter Icebox Cake: The Ultimate No‑Bake Peanut Butter Dessert

This Nutter Butter Icebox Cake is a nostalgic nod to one of my all-time favorite summer desserts growing up: my mom’s Drumstick dessert – a frozen treat with a Nilla Wafer crust and peanut butter cream topped with nuts and chocolate syrup. Since peanut butter is my favorite food group, I decided to turn up the PB volume with this decadent icebox cake. The crust starts with crushed Nutter Butters, roasted peanuts, peanut butter, and melted butter, all pressed into a 9-inch springform pan. Instead of chocolate syrup (which I’m not a huge fan of), I top it with homemade chocolate Magic Shell – a mix of dark chocolate and coconut oil that hardens when chilled. This base is topped with a peanut butter mascarpone cream dotted with chunks of Nutter Butters. The finishing touch is a sprinkle of reserved crust, a drizzle of chocolate, and a handful of chopped peanuts. Let it chill in the fridge for at least 8 hours, then slice your way into this peanut butter dream. Print Nutter Butter Icebox…